The Melt | Burbank, CA

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I couldn’t catch the truck so off we went to Burbank for some comfort food.

The Melt on San Fernando Blvd

totally love the drink selections

totally love the drink selections

The Mac Daddy Combo

The Mac Daddy Combo

The Swiss with Bacon

The Swiss with Bacon

Tomato Basil Soup

Tomato Basil Soup

brie cheese with apple honey and bacon on country French bread, along with the Creamy Wild Mushroom Soup

brie cheese with apple honey and bacon on country French bread, along with the Creamy Wild Mushroom Soup

My thoughts…

  • great place for everybody
  • aesthetics is very clean, minimalistic, bright
  • simple menu with options for pretty much everybody
  • totally in love with the sugar cane soda options
  • quick service
  • perfect for a quick bite or something to tide you over until the next meal
  • not really your place if you are ready for some major feasting

So have you been to any of The Melt around town? What do you think?

xo, Emilie

Tomato Basil Spaghettini with Goat Cheese, Lemon Pepper Garlic Shrimp and Mushroom with 5 Cheese Bread Crisp

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it's pasta night! #pasta #pastanight #homemade

This would be the very first time I would be sharing a recipe ever. I apologize in advance if some of the proportions are not exact. I wasn’t sure either when I was making them. I guess, that’s where the fun lies…in experimentation and the eating of course. I hope you like it :)

5 Cheese Bread Crisp

1 pack Kraft Mexican Four Cheese with a Touch of Philadelphia Cream Cheese
1 pack shredded Parmesan Cheese
Lite and Low Fat mayo of your choice
Thinly sliced French Bread

Mix the cheeses with the mayo. Spread over sliced French Bread. Toast in oven at 350 for 15 mins.

Lemon Pepper Garlic Shrimp and Mushroom

Shrimp, peeled and de-veined
Sliced Baby Bella mushrooms, washed and dried
olive oil
Mrs. Dash Lemon Pepper Seasoning

cook in oven at 350 until done

Tomato Basil Spaghettini with Goat Cheese

2 28 oz cans Contadina Crushed Tomatoes
1 pack of Basil, chiffonade leaves
2 tablespoons fresh thyme leaves
4 tablespoons minced garlic
1 medium yellow onion, finely chopped
red pepper flakes, according to taste
sugar according to taste
3 tablespoons extra virgin olive oil
1 pound Spaghettini, cooked according to package directions
crumbled goat cheese
parmesan cheese

1. Boil water and cook pasta according to package instructions. Don’t forget to put salt in the water.
2. In a large saute pan, heat up the olive oil. Add onion and garlic and saute for 2 minutes. Add basil, thyme and red pepper flakes.
3. When the garlic starts turning golden brown, add the crushed tomatoes and sugar. Stir. Lower the heat and cook until the mixture is almost dry.
4. Arrange pasta in a bowl, spoon sauce over pasta. Top with crumbled goat cheese and parmesan cheese. Serve with the Shrimp and Mushroom on top or on the side. Don’t forget the 5 Cheese Bread Crisp.

dinner's ready!!! #dinner #pasta #pastanight

celebrating National Cheese Lover’s Day on January 20

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Being a cheese loving family, this cheese holiday is exciting as we get to eat cheese the whole day. Yay! It’s time for us to have our favorites and discover new ones.

The Grilled Cheese Truck

The Grilled Cheese Truck

What better way for us to celebrate this precious holiday…combining two loves… cheese + gourmet food trucks = The Grilled Cheese Truck. So here’s their Friday schedule so we can all plan accordingly.

Friday schedule screenshot

xo, Emilie
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TOP 4 CHEESE TRENDS TO ENJOY ON JANUARY 20 – NATIONAL CHEESE LOVER’S DAY!

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National Cheese Day is here…well, not today but tomorrow, January 20th. It’s that one food day that I actually celebrate with the family. In the past we’ve done grilled cheese using different kinds of cheeses, eaten at The Grilled Cheese Truck, or try something that we’ve never tried before.

A couple of days ago I received a “advertising” kind of email. I thought I’ll share in it’s entirety (words in italics lifted straight from the email, pictures from the website) to give you guys an idea on how to celebrate this wonderful holiday.

TOP 4 CHEESE TRENDS TO ENJOY ON JANUARY 20 – NATIONAL CHEESE LOVER’S DAY!

National Cheese Lover’s Day (January 20th) is the perfect time to discover new Swiss cheese delights – and who better to share the latest trends in cheese than Emmi, one of Switzerland’s premium dairy companies. 

 

Regi Hise, Corporate Chef & Director of Culinary Development at Emmi Roth USA, suggests celebrating National Cheese Lover’s Day with one of these four Cheese Trends:

1.    Everything Artisanal – “Handcrafted cheeses made from fresh, all-natural ingredients maximize everything cheese lovers love – from the first bite to the finish,” says Hise. Kaltbach Cave-aged Le Gruyère Switzerland AOC is a classic and one of the great cheeses of the world.  Whether it’s at mealtime or just for snacking, Le Gruyère delivers rich, full, delicious flavors.

Kaltbach Cave Aged Gruyere

Kaltbach Cave Aged Gruyere

2.    Breakfast Anytime – Hise offers, “Easy and inexpensive, breakfast fare like cheese frittatas and omelets offer great options for lunch and dinner too.” For an easy and delicious surprise, make traditional Swiss Roesti Potatoes by adding Switzerland Swiss or Le Gruyère to shredded hash browns.

Le Gruyere

Le Gruyere

3.    Fondue Fun – “Cheese Fondue is still a classic social meal that brings family and friends together over a shared fondue pot. Today it’s been updated and upscaled with specialty cheeses like Le Gruyère, Switzerland Swiss,  Emmentaler, Appenzeller and a host of others.  Try some special accompaniments for dipping like craft breads, soft hot pretzels and a selection of fresh cut fruit, fresh and pickled vegetables.

Emmi Fondue Box

Emmi Fondue Original

Emmi Fondue Gorgonzola

Emmi Fondue Gorgonzola

4.    Melt It – “Melting cheese allows all its delicious flavors and aromas to be released.  Whether it’s on cheeseburgers, mac ‘n cheese, grilled cheese, deli sandwiches, pizza, or a hot bowl of French Onion Soup topped with Le Gruyère, comfort foods can easily go gourmet with the additions of specialty cheeses.

You don’t need to be one of the world’s great chefs to enjoy one of the world’s great cheeses. However you choose to celebrate National Cheese Lover’s Day, Hise has one strong piece of advice: “Just be sure you use top quality cheese made from fresh, all-natural ingredients. It’s the key to maximizing your cheese enjoyment.”

For more information about Emmi of Switzerland, including recipes for every cheese lover, please visit EmmiRothUSA.com

xo, Emilie
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Fraiche, Culver City CA

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It was a Sunday Brunch Day with the #Bay2LA family and the venue was Fraiche in Culver City. I have to say the first thing that caught my eye was the chalk art that graced the walls of the restaurant.

colorful chalk artwork by the chef

I find it endearing as it brings the guest and the creator of the food to the same personal level.

Baby Beets

The first item on our meal was the Baby Beets salad with house made ricotta cheese, oranges and pistachios. It was clean with a touch of creaminess from the ricotta. Perfect to start off our brunch.

Frisee Aux Lardons

Next up is a salad named Frisse Aux Lardons. It has your frisee, blue cheese, bacon and poached eggs :) The addition of poached eggs is just right to cut through the acidity of the dressing and the sharpness of the blue cheese.

Baked Eggs

The Baked Eggs that came next was super rich and velvety with a little sweetness from the heirloom tomatoes and tartness from the goat cheese giving this dish mu

Soft Polenta

What came next is probably everybody’s favorite, the Soft Polenta with wild mushrooms. The polenta was creamy, sweet and sweet yet savory thanks to the wild mushrooms. This is my modern day version of what a comfort food is.

Truffle Burger

cross of Truffle Burger

Next off was the Truffle Burger. The meat patty was cooked perfectly for me, around medium well. The use of Boschetto (which is a cheese made from sheep and cow’s milk with rare white truffles) elevated what is a good simple burger to another level.

Croque Monsieur

cross of Croque Monsieur

And the last of the entrees we got the Croque Monsieur with smoked ham, Comte & Gruyere cheeses. Toasted to perfection, it was creamy beyond comprehension. It was my favorite so far, I know I have to come back for this one.

Molten Chocolate Lava Cake

When the Molten Chocolate Lava Cake came out, it was just the beginning of my favorite part of every meal…DESSERT. The cake was warm and soft with the perfect amount of chocolate goodness oozing from it when you cut into it with your spoon.

now that's MOLTEN chocolate

Ramekin Trio

I call this part the Ramekin Trio for obvious reasons. From left to right we have the Pistachio Creme Brulee, Chocolate Pot de Creme (with candied hazelnuts and creme fraiche) and Caramel Budino (with vanilla mascarpone and sea salt). Everything was just good. I couldn’t really complain. Why should I? I was in cloud 9.

Jar Trio

So far jarred desserts is my new favorite dessert presentation. This collection is exceptionally good. From left to right we have Mango/Pop Rock Panna Cotta, Tiramisu (with praline mascarpone and feuilletine) and Passionfruit Panna Cotta (with pistachios and balsamic reduction at the bottom). Again, sublime desserts. I was definitely in sugary cloud 9 after that one.

@carolineadobo's dessert plate

Now, that’s a meal I wouldn’t mind returning to. Special thanks goes out to an exceptional Chef Ben Bailey for making our meal and that get together as special as it was. It was the perfect meal to end #Bay2LA. But it’s not the ending for me because I will definitely come back to eat my way through their menu (not in 1 visit, ok?). Can I do it?  I hope so.

Fraiche
9411 Culver Blvd. Culver City, CA 90232
Phone : 310-839-6800
Email : info@fraicherestaurantla.com

xo, Emilie
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